Is Culinary Arts School A Waste Of Time And Money?

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I know that baking is something two years of culinary arts is needed.

Could a person learn just as much cooking in a restaurant kitchen hands on than someone who went to a 2 year culinary art school?

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Comments on Is Culinary Arts School A Waste Of Time And Money?

josh @ 3:22 am #

I would advise against culinary art school, I spent a bunch of money for two years at the art inst. in seattle, where did it land me? an entry level prep cook job at Cucina Cucina! I would have started at the same level without school, it’s best to get in the door and move up from there. You will learn a hell of a lot more in a real, fast paced kitchen, from real proffesional cooks and chefs than you ever will in school.

Jim @ 3:22 am #

There is nothing like learning on-the-job. Most of the culinary schools are very expensive ($30K for a basic chef degree) and 80% of those people won’t get any kind of real high profile chef job in their entire career. It’s like the worthless degrees that ITT Tech has…not recognized and not transferable credits. I think you can get a lot more credible experience just getting cook books and making food in your kitchen myself. If you want to turn food into "art" then take a basic art class somewhere.

chefgrille @ 3:22 am #

I believe you can learn faster and more efficiently from working in a kitchen vs. school. If you’re a quick learner, the kitchen is for you. Not spending (and paying for) a whole semester on soups. The key is to also read a lot and teach yourself in your own kitchen on your off time. I didn’t go to culinary school, but I soak up any information I hear or read. Like learning how to debone a whole chicken at home.

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